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West Indies CraB Salad

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Seafood
  A Gulf Coast tradition, originally from Bayley's Restaurant near Mobile, Alabama.​  This is my take on it!
Salads
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1 pound fresh lump crabmeat, picked over for stray shells
1 medium onion, chopped fine
4 ounces extra-virgin olive oil
3 ounces apple cider vinegar or rice wine vinegar
4 ounces ice water
salt and pepper to taste
lemon wedges, lettuce, Saltine Crackers, and green onion tops for serving
  1. Spread half of the chopped onion over the bottom of a large mixing bowl.  Place crabmeat on top of this.
  2. Spread the rest of the onion on top of the crabmeat.
  3. Salt and pepper to taste.
  4. Pour over all of this in order:  oil, then vinegar, then ice water.
  5. Cover and place in refrigerator to marinate from 12 - 24 hours.  The longer it marinates, the better it is!
  6. When ready to serve, toss lightly, but don't stir.  
  7. Serve accompanied by lemon wedges, green onions, lettuce, and Saltine Crackers!
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index